Made with fresh corn and just a few simple ingredients, this homemade creamed corn is sweet and packed with corn flavor. It’s an easy side dish that pairs well with everything from grilled meats to your favorite comfort foods.
There are countless ways to make creamed corn, but this version—adapted from When Southern Women Cook by America’s Test Kitchen—is one of the simplest. Instead of relying on a roux or lots of added ingredients, it lets the corn do most of the work. The kernels are simmered in a skillet until just crisp-tender, then a portion is puréed with cream and folded back into the remaining corn. The result is rich and creamy, with plenty of sweet kernels throughout.
Serve this alongside grilled chicken, pork chops, pulled pork, steak, or pan-seared salmon, where it doubles as both a side dish and a sauce.
What You’ll Need To Make Creamed Corn
To make homemade creamed corn, you’ll need fresh corn, heavy cream, salt, pepper, and sugar. If fresh corn isn’t in season, you can make this with frozen corn; just swap in an equal amount straight from the freezer, and adjust the cooking time slightly since it’s already partially cooked. The flavor will still be wonderful, but for the brightest, sweetest result, it’s worth seeking out fresh ears when you can.
Step-By-Step Instructions
Step 1: Cook the corn. Combine the corn and water in a large skillet and bring to a boil over high heat. Reduce the heat to low, cover, and cook until the corn is crisp-tender, about 8 to 10 minutes, stirring occasionally.
Pro Tip: Remove corn kernels from the cob by placing the ear on a clean dish towel set over a cutting board and using a serrated knife to slice off the kernels. The towel helps keep the kernels from scattering all over your kitchen.
Step 2: Purée and thicken. Remove the skillet from the heat and transfer 2 cups of the mixture to a blender with the cream, salt, and pepper. Remove the center knob to vent steam, cover with a towel, and purée until smooth. Stir the purée back into the skillet, adjust the seasoning with salt, pepper, and sugar if desired, and simmer over medium heat until thickened to your liking.
Pro Tip: Keep in mind that the mixture will continue to thicken slightly as it cools, so stop cooking while it is just a touch looser than your final goal.
This simple technique—cooking the corn gently, then using a portion of it to thicken the dish—delivers a deeply flavored creamed corn that tastes far more involved than it actually is. It’s a reliable recipe you’ll return to all summer long.
